Mix egg yolks, whipping cream and juice of one lemon, season with salt and pepper and reduce by about half over medium heat. In the meantime, cut the endives into tender strips and sauté them in a well-buttered frying pan rubbed with garlic. Turn frequently to the other side, season with salt. Season the steaks with pepper and roast to taste. Keep warm. In the meat pan, crush the peppercorns and foam them in butter, extinguish with champagne and stir into the prepared cream.
Arrange the steaks on the endives and cover with champagne cream sauce.
Serve with boiled potatoes tossed in butter and sprinkled with toasted almond kernels.
Baking time 20 to half an hour at 225 °C